I know I am going “borderline” here – there are people that like raisins and then there are “the others”. So I guess the chance you gonna like this recipe are 50:50 ;)
I am definitely a person that likes raisins but I have many friends that hate them, so normally I am leaving them out if possible necessary. In this case here – f*** it – I am putting in loads of raisins. Next time even more! ;))
So you’re probably not familiar with the word “stuten” – if you let Google (or any other website) translate, you will be bit surprised I guess, because it translates “meres”. This is not the meaning here – “stuten” refers to the simple shape of the bake. That’s all ;)
So enjoy this loaf packed with raisins and raisins and some more raisins! :) Perfect with some butter and jam for breakfast btw.
INGREDIENTS / ZUTATEN
1 cup (240ml) buttermilk, lukewarm
4 cups (500g) all-purpose flour
1/2 cup (100g) sugar
pinch of salt
0.7 oz. (20g) butter, melted
4.4 oz. (125g) curd cheese (Magerquark)
7 oz. (200g) raisins
2 tbsp. rum
2 tbsp. milk
1 tsp. sugar
240ml Buttermilch, lauwarm
500g Mehl (Type 405)
100g Zucker
1 Prise Salz
20g Butter, geschmolzen
125g Magerquark
200g Rosinen
2 EL Rum
2 EL Milch
1 TL Zucker
DIRECTIONS / ZUBEREITUNG
2. Grease a loaf tin. Place the dough on a floured surface, add the raisins and knead to combine. Transfer the dough to the loaf tin and let rise for another 30 minutes.
3. Preheat the oven to 350˚F (180°C). Dissolve the sugar in the milk and brush the loaf. Bake for 35-40 minutes – check after 20 minutes and cover with aluminum foil if needed – the loaf should not get too dark. Take out of the oven and let cool on a wire rack.
2. Eine Kastenform einfetten. Teig auf eine bemehlte Arbeitsfläche legen und die Rosinen unterkneten. Teig in die Kastenform legen und weitere 30 Minuten gehen lassen.
3. Den Ofen auf 180°C (350°F) vorheizen. Zucker in der Milch auflösen und die Teigoberfläche damit bestreichen. Im Ofen 35-40 Minuten backen – nach 20 Minuten prüfen und den Rosinenstuten ggf. mit Alufolie abdecken, damit er nicht zu dunkel wird. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Rosinenstuten
- Prep Time: 20
- Cook Time: 40
- Total Time: 120
Ingredients
- 1.5 oz. (42g) fresh yeast
- 1 cup (240ml) buttermilk, lukewarm
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) sugar
- pinch of salt
- 0.7 oz. (20g) butter, melted
- 4.4 oz. (125g) curd cheese (Magerquark)
- 7 oz. (200g) raisins
- 2 tbsp. rum
- 2 tbsp. milk
- 1 tsp. sugar
Instructions
- Mix the raisins with the rum in a small bowl and let soak. Set aside. Dissolve the fresh yeast in the lukewarm buttermilk. Sift the flour into a large bowl, add the yeast milk mix, sugar, salt, melted butter and curd cheese (magerquark) and knead until you get a smooth dough. Cover and let rise in a warm place for about 30 minutes.
- Grease a loaf tin. Place the dough on a floured surface, add the raisins and knead to combine. Transfer the dough to the loaf tin and let rise for another 30 minutes.
- Preheat the oven to 350˚F (180°C). Dissolve the sugar in the milk and brush the loaf. Bake for 35-40 minutes – check after 20 minutes and cover with aluminum foil if needed – the loaf should not get too dark. Take out of the oven and let cool on a wire rack.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Lecker! Es gibt bei Rosinen tatsächlich noch die Leute wie mich, die sagen: Ja, gerne ab und zu, aber bitte angekündigt! Ich hasse nichts mehr, als “geheime” Zutaten zu finden, die mich dann (aus Prinzip) negativ überraschen ;)
Im Rosinenstuten sind die Rosinen aber definitiv legitim und ein Rezept klingt superlecker!
Liebe Grüße und ein schönes langes Wochenende!
Haha – ich musste sehr schmunzeln – “geheime Zutat” ;))
Ich glaub die wenigsten mögen es, wenn man ihnen etwas unteschiebt, ohne dass sie es wissen :P
Das Rezept ist wirklich was für Rosinenliebhaber – hab nen Freund, der schreiend davonlaufen würde, wenn ich ihm das vorsetze :P
LG
Marc